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I found it... by request Makin' Bacon

Discussion in 'Food and Drink' started by Jim, Mar 7, 2014.

  1. Jim

    Jim Old Curmudgeon Founding Member

    Work in progress-18 lb side.




    Update on the Bacon- here is Mr swine after the cure and before the smoke.


    Mr Swinesides has retired!




  2. James

    James smarter then your average duck Founding Member Gold Contributor

    How do you use a slab that big to begin with ?

    How often do you open the gates of heaven anyway Jim ?
  3. Jim

    Jim Old Curmudgeon Founding Member

    Heaven often reveals itself to us.

    when you say slab James do you mean one piece of bacon? ( you will note that there has been NO mention of FOWL in this thread)
  4. Andy

    Andy Founding Member

    Wow, looks great Jim!
    Makes the store brought bacon that is in front of me at the moment look pretty bad :bacon
  5. beginish

    beginish Silver Contributor Founding Member

    Jim, you are truly an artist. That looks fantastic.
  6. Jay

    Jay No soup for you Founding Member

    I'm sure that even the scraps were put to good use.

  7. James

    James smarter then your average duck Founding Member Gold Contributor

    I seen "I found it" then I looked at the first pic and thought "how the heck do youblose a chunck of meat like that"
  8. Paradox

    Paradox Founding Member

    Fantastic! That looks GREAT. Thanks very much Jim. :cool:
  9. Jim

    Jim Old Curmudgeon Founding Member

    I think I have some left in the freezer- if I get the grill fired up this weekend I am going to grill some up to have as a side.
  10. Intrigued

    Intrigued Founding Member

    I bring you bacon heaven...
  11. James

    James smarter then your average duck Founding Member Gold Contributor

  12. Christopher

    Christopher Founding Member

    I hear sizzling :)
  13. Jim

    Jim Old Curmudgeon Founding Member

  14. Toothpick

    Toothpick #2 since day #1 Founding Member

    Someone asked me last week "ever have a bacon sandwich?"
    Of course I said yes
    "Do you put mayo and tomato on it?"
    I says no I don't like tomato
    "Oh....so what do you put on it if you don't like tomato?"
    I gave him this 'are you seriously asking me that' look and said "more bacon"
  15. John Fout

    John Fout Founding Member

    Looks great Jim!

    Large containers work well James. Trash bags and five gallon buckets can work in a pinch if you have a fridge that fits them but Long shallow containers work wonders! Restaurant supply stores have 2" full sized hotel pans with lids. You want plastic for the dry rubs. Or stainless but most are aluminum... Anyways, One would fit half a belly like Jim has in that picture. A hotel pan would fit better in most fridges. I guess if you lined the metal one plastic is would be ok but I like to have more rub not on the meat for when you're overhauling it. (Turning it over and redistributing loose cure/rub.

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